Soups & Stews
Asparagus & Sorrel Bisque
Sorrel another great source of protein and high in fiber. Its tartness pares really nicely with asparagus in this simple and flavorful soup. Serve it warm or cool. You can substitute arugula if you can‚‘t find sorrel.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin
- 2 large leeks, white and pale green parts only, halved
- 2-3 garlic cloves chopped
- 4 cups vegetable broth
- 2 pounds asparagus, trimmed and cut into ½-inch pieces
- 4 cups sorrel or baby arugula
- 1/2 cup plain yogurt
- Garnish: Sliced radishes & ground pepper
Directions
- 1
Heat butter and oil in a large pot over medium heat until the butter is foamy.
- 2
Add leeks, garlic and salt sauté stirring occasionally, for 5 minutes.
- 3
Add broth and bring to a simmer over high heat.
- 4
Add asparagus reduce the heat and simmer stirring occasionally, until the asparagus is tender about 8 to 10 minutes.
- 5
Add sorrel to the soup.
- 6
Puree in batches in a blender until smooth.
- 7
Adjust seasoning as needed.
- 8
Serve topped with yogurt.
- 9
Garnish with more (chopped) sorrel, radishes, and pepper, if desired).
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
